Brown Butter Chocolate Chip Cookies
There are a lot of opinions on what makes the best chocolate chip cookie… but here’s mine: crispy edges, soft and chewy center, chunks of dark chocolate, rich brown butter flavour, and a little zing of salt.
Perfection.
Brown Butter Chocolate Chip Cookies
Servings: 12 cookies
Ingredients
- ½ cup unsalted butter
- 2 icecubes
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 tsp salt
- ½ tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1 + ¼ cup all-purpose flour
- ¾ cup dark chocolate, cut into chunks
- coarse sea salt (optional)
Instructions
Make the brown butter
- Heat the butter in a saucepan over medium-heat. While stirring frequently, allow the butter to cook. The butter will begin to bubble and foam a bit, continue stirring. Remove from heat when you notice the formation of small brown specks, and the liquid changing to a deep golden colour. You will also notice a nutty aroma.
- Once removed from heat, at ice-cubes one at a time to the butter. This is replacing the moisture that you just boiled off. Set aside to cool.
Make the dough
- Combine brown sugar, granulated sugar, salt and baking soda in a medium bowl.
- Add the melted butter and whisk to combine. Add egg and vanilla, and whisk for a few minutes until the mixture to glossy and smooth.
- Gently fold in the flour until no large streaks remain – do not over mix! Add in chocolate chunks and fold in until evenly distributed.
- Form dough into 12 balls (a bit larger than golf ball size).
- Cover/wrap the dough balls and refrigerate. Let chill for at least 1 hour (but the longer the better).
Bake the cookies
- Preheat oven to 350F. If you prefer thinner cookies, remove your dough balls from the fridge while the oven is preheating.
- Arrange the dough balls on a silicone mat or parchment paper on your baking tray. Top the cookie dough with coarse sea salt flakes (optional).
- Bake cookies for 12-15 minutes, until golden brown around the edges.
- Enjoy 🙂
Notes
- Brown butter – If you do not want to make the brown butter, no worries, simply melt the butter in the microwave. I have to say though, the brown butter adds a depth of delicious nutty and rich flavour.
- Chocolate chunks – I find using chopped chocolate from a bar creates better melting and pooling of the chocolate in your cookies. Chocolate chips totally work as a replacement.
- Refrigeration time – If you can wait, I recommend letting the dough rest in the fridge for 24-72 hours. This allows the flour to absorb more moisture, improving the cookies texture, and develop deeper flavour as the ingredients sit together.
